German sweet braided nut bread

Based on 11 ratings

Difficulty

Easy 👌
30
min.
Preparation
35
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
300 g ground hazelnuts
270 g flour
270 ml milk (divided)
130 g sugar (divided)
30 g butter
egg
20 g fresh yeast
¼ tsp salt
½ tsp ground cinnamon
100 g confectioner's sugar
25 ml water
flour for dusting
Metric
Imperial

Utensils

  • bowl
  • hand mixer with beaters
  • pot
  • spatula
  • oven
  • palette knife
  • rolling pin
  • knife
  • kitchen towel
  • baking sheet
  • parchment paper
  • pastry brush
  • sieve

Nutrition per serving

Cal
440
Protein
10g
Fat
24g
Carb
46g

Step 1/7

Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.
  • 270 flour
  • 100 ml milk
  • 30 sugar
  • 30 butter
  • 1 egg
  • 20 fresh yeast
  • ¼ tsp salt
  • bowl
  • hand mixer with beaters

Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.

Step 2/7

Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.
  • 170 ml milk
  • 100 sugar
  • ½ tsp ground cinnamon
  • 300 ground hazelnuts
  • pot
  • bowl
  • spatula

Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.

Step 3/7

Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.
  • flour for dusting
  • oven
  • palette knife
  • rolling pin

Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.

Step 4/7

Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.
  • knife

Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.

Step 5/7

Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.
  • kitchen towel
  • baking sheet
  • parchment paper

Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.

Step 6/7

Bake the bread at 160°C/320°F for approx. 35 min.
  • oven

Bake the bread at 160°C/320°F for approx. 35 min.

Step 7/7

Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!
  • 100 confectioner's sugar
  • 25 ml water
  • pastry brush
  • sieve
  • bowl

Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!